Culinary

I did indeed have to make some bread during the week - I used Shipton Mills Organic Three Malts and Sunflower Brown Flour, which makes up into a very tasty granary-style loaf.

Saturday breakfast rolls: Tassajarra cinnamon and raisin, with a dash of maple syrup.

Today's lunch: Dover soles baked in breadcrumbs according to Eliza Acton's excellent recipe (smoked hot paprika instead of cayenne, which I appear to be out of), served with tenderstem broccoli roasted in pumpkin seed oil and drizzled with balsamic vinegar, and spinach stirfried with garlic and star anise.

This week's loaf: the 100% wholemeal bread from Greenstein's Secrets of a Jewish Baker, half and half Sharpham Park Wholegrain Spelt and Whissendine Windmill Wholemeal, with a touch of molasses.